I first came across Jamie Oliver’s Marie Rose Sauce on one of his cooking shows. He described it as the perfect accompaniment for prawns, but once I tasted it, I realized it goes way beyond seafood. Smooth, tangy, and just the right amount of sweetness-it’s like the sauce you never knew you needed. If you’ve ever wondered how to make a sauce that can transform a simple dish into something amazing, this one is a winner. Plus, it’s ridiculously easy to make!
Jamie Oliver’s Marie Rose Sauce Recipe
Jamie’s take on Marie Rose Sauce is a simple and tasty version that anyone can recreate in their kitchen. When you break it down, it’s just a few ingredients combined to create something that’s way more than the sum of its parts. The classic combination of mayonnaise, ketchup, and a few zesty extras is all you need.
But there’s a little trick to it. Jamie adds some lemon juice, Worcestershire sauce, and a hint of brandy for an extra kick. The result? A sauce that’s tangy, creamy, and full of flavor. It’s a versatile beauty that pairs perfectly with everything from prawns to fries.
Ingredients Needed
Here’s everything you’ll need to recreate Jamie’s sauce:
- Mayonnaise: The base. Creamy and smooth.
- Ketchup: For a hint of sweetness and tang.
- Lemon Juice: Adds a fresh citrus kick.
- Worcestershire Sauce: Brings in a deep, savory flavor.
- Brandy (optional): Adds an interesting depth. Not always necessary, but it’s a classic touch.
- Paprika: A dash for color and a little extra heat (optional).
How To Make Jamie Oliver’s Marie Rose Sauce
The beauty of this recipe is in its simplicity. You’ll be amazed at how quickly this comes together:
- Grab a bowl: Not too big, not too small. A medium one will do.
- Mix the base: Spoon about 3 tablespoons of mayonnaise and 1 tablespoon of ketchup into the bowl.
- Add the magic: A teaspoon of Worcestershire sauce, a squeeze of lemon juice (about half a lemon), and a small splash of brandy (if you’re using it).
- Season: A pinch of paprika for color, and stir everything together.
- Taste and adjust: This is where you can really make it your own. More lemon for tartness? Extra Worcestershire for depth? Go ahead and tweak until it’s perfect.
Ingredient Science Spotlight
Let’s take a deep dive into why this combination works so well.
- Mayonnaise: It’s the creamy backbone. Mayonnaise is made of oil, egg yolk, and acid (usually vinegar or lemon), which gives it its smooth texture and emulsifies other ingredients, like ketchup.
- Ketchup: The tanginess of ketchup pairs beautifully with the richness of the mayo. Plus, the sugar in ketchup balances the acidity and gives that satisfying sweet-sour profile.
- Lemon Juice: Fresh citrus cuts through the richness and adds brightness. Lemon also has an interesting chemical property: it can soften the overall flavor profile and bring balance to the fat in the mayonnaise.
- Worcestershire Sauce: A fermented condiment that’s salty, savory, and a little tangy. Its complex flavors (think of it as the umami booster) really bring everything together.
- Paprika: This spice is a visual game-changer. It gives the sauce a rich color and adds just a hint of smokiness. Paprika isn’t just for looks-it adds depth to the flavor, especially if you use smoked paprika.
- Brandy: While it’s optional, the alcohol in brandy helps meld all the flavors together and adds a faint, warming richness that’s hard to beat.
Expert Tips
- Proportions are key: Start with equal parts mayo and ketchup. You can always tweak the ratio based on your personal preference.
- Chill before serving: The flavors develop better when the sauce has been allowed to sit for a little while. Let it chill in the fridge for at least 30 minutes before serving.
- Use quality mayo: Since mayo is the base, don’t skimp. A good, creamy mayo will make a noticeable difference.
- Perfect for seafood: This sauce is a classic pairing with shrimp, but it works with lobster, crab, and even smoked salmon. It’s also amazing with fries or as a dipping sauce for veggie sticks.
Recipe Variations
Feel like changing things up? Here are a few twists you can try:
- Spicy Marie Rose: Add a bit of hot sauce or chili flakes to the mix. This gives the sauce an extra kick without overpowering it.
- Herb Marie Rose: Try stirring in some fresh herbs like dill, parsley, or tarragon for an aromatic lift.
- Smoky Marie Rose: Instead of regular paprika, use smoked paprika for a deeper, almost barbecue-like flavor.
- Vegan Version: Replace the mayo with vegan mayo and use a vegan Worcestershire sauce. It’s just as good.
Final Words
I’ve made this sauce countless times, and it never fails to impress. It’s a go-to in my kitchen because it’s versatile, easy, and incredibly satisfying. Whether you’re making a shrimp cocktail for a dinner party or just jazzing up a regular sandwich, Jamie’s Marie Rose Sauce can elevate it in an instant.
FAQs
What Is Marie Rose Sauce?
Marie Rose sauce is a creamy, tangy sauce often used in seafood dishes like prawn cocktails. It’s typically made with mayonnaise, ketchup, Worcestershire sauce, lemon juice, and seasonings.
Can I Make Jamie Oliver’s Marie Rose Sauce In Advance?
Yes, you can make it ahead of time. It actually tastes better if it sits in the fridge for a few hours to let the flavors blend.
What Can I Serve With Marie Rose Sauce?
Marie Rose sauce goes great with prawns, crab, or even as a dip for fried fish or vegetables. It’s also perfect on sandwiches or in salads.